Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum

Keyphrases

• Lactobacillus Fermentum 100%
• Fermented Products 100%
• Lactic Acid Bacteria 33%
• Whole Grain Sorghum 33%
• Metabolic Group 33%
• Product Improvement 33%
• Functional Potential 33%
• Traditional Fermented 33%
• Fermented Foods 33%
• High-resolution Time-of-flight Mass Spectrometry 33%
• Refined Grains 33%

Food Science

• Cereal 100%
• Lactobacillus 100%
• Sorghum 60%
• Time-of-Flight Mass Spectrometry 20%
• Phytosterols 20%
• Gas Chromatography 20%
• Lactic Acid Bacteria 20%
• Fermented Food 20%